Yes, its true. you can make a loaf of bread in just about 60 minutes! I saw this recipe over at my friend Mary's cooking page (she said she got this 'tried and true' recipe from Recipes for my Boys) and thought I'd give it a try - it not only is fast and easy but, the taste is great! I did cut the original recipe in half as I tend to only like to make one loaf at a time...so, you can double this recipe - no problem! Such a great recipe to add to my recipe box! Next time, I will be turning this into garlic bread by slicing up and topping with butter, garlic powder and Parmesan once baked. Don't get me wrong - this bread is so good, even eating plain!
One Hour French Bread
2 1/2 cups unbleached all purpose flour
1 Tbs Rapid Rise Yeast
1 teaspoon sea salt *this is the only ingredient I did not cut in half from original
1 Tbs light honey
3/4 cup hot water, between 120 and 130 degrees F
1 egg white
1 Tablespoon water
Place yeast, hot water and honey, in a large bowl or cup, stir together gently and let sit for 10 mins so yeast can activate,
In the bowl of your stand mixer with dough hook stir together 2 cups of the flour and the salt.
Add in yeast, hot water and honey mixture to flour mixture. Stir, adding in the remaining 1/2 cup of flour, if needed, until a soft ball forms. Knead for approx 5 minutes until dough springs back when pushed.
Using your hands, roll dough into a long rope (french bread) shape, Place on a parchment lined baking sheet, Cut diagonal slits in tops. Spray or brush with olive oil and cover to let rise 20 minutes, or until double in size.
Preheat oven to 425 degrees F.
Beat water and egg white together. Brush top with egg wash.
Cook for 10 minutes. Tent with foil if getting too dark. Cook another 10 to 15 minutes. Until top is brown. (Loaves sound hollow when tapped. Internal temperature is 190 to 200 degrees F.)
Recipe by: Debi of Recipes for my Boys via Mary All Things Food Cooking with Mary & Friends
Photos by: Diane Baker for Canning and Cooking at Home